Ingredients

The following ingredients have 4 Servings
  • 8 oz thin rice noodles
  • 1 tbs sesame oil
  • 2 tbs ginger (grated)
  • 1 jalapeno (minced)
  • 4 cloves garlic (minced)
  • 12 c chicken broth (low sodium)
  • 1/4 c soy sauce
  • 2 tbs fish sauce
  • 2 tbs rice wine vinegar
  • 2 tbs hoisin sauce
  • 8 oz shitake mushrooms (thinly sliced)
  • 4 scallions (thinly sliced greens reserved for garnish)
  • 1 lb chicken breasts
  • 4 c spinach
  • Salt and pepper to taste
  • Fresh cilantro (garnish)
  • Lime wedges (to serve)
  • Sriracha (to serve)

Instruction

  • Place rice noodles in a bowl and cover with boiling hot water; set aside.
  • Meanwhile, heat a large soup pot over medium-high heat and add sesame oil.
  • Add ginger, jalapeno and garlic to the pan and cook for 30-60 seconds to release flavor.
  • Pour in chicken broth, soy sauce, fish sauce, rice vinegar, hoisin, mushrooms and scallions.
  • Bring broth to a boil then add in whole chicken breasts.
  • Reduce heat to medium low and gently poach the chicken about 15-20 minutes or until fully cooked.
  • Remove cooked chicken from broth and let cool enough to handle.
  • Shred chicken breasts and add back into the broth.
  • Bring soup to boil and add in spinach.
  • Stir until spinach wilts.
  • Drain rice noodles and fill bowls evenly with cooked noodles.
  • Ladel chicken soup on top of noodles and garnish with plenty of extra scallions, cilantro and lime wedges.